Name: Lemon & rosemary halloumi skewers
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: British
Ingredients: 2 tbsp olive oil; 1 sprig rosemary chopped; 1 large lemon halved lengthways; 250g pack halloumi cheese cut into large chunks; 1 small red onion cut into 8 wedges; 1 courgette cut into 8 chunks

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Lemon & rosemary halloumi skewers

Lemon & rosemary halloumi skewers

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 5 mins - 10 mins

Plus marinating

A star rating of 4.8 out of 5.4 ratingsRate

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These vegetarian, light, Greek-style skewers are full of flavour and colour, and will brighten up any grill

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 sprig rosemary

chopped
1 large lemon

halved lengthways
250g pack halloumi cheese

cut into large chunks
1 small red onion

cut into 8 wedges
1 courgette

cut into 8 chunks

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Nutrition: per serving

kcal237
fat20g
saturates9g
carbs3g
sugars2g
fibre1g
protein12g
salt2.06g

Method

step 1

Mix olive oil and rosemary in a non-metallic bowl. Grate the zest and squeeze the juice from ½ lemon, then add to the mixture. Season to taste. Stir in halloumi to coat in the marinade. Cover, then leave for 15 mins.
step 2

Cut the other ½ lemon into 4 wedges, then cut each wedge in half. Remove the halloumi from the marinade and thread onto metal skewers with red onion, lemon wedges and courgettes. Barbecue for 5-10 mins, turning occasionally and brushing on any leftover marinade. Serve with houmous and couscous.

RECIPE TIPS

COOKING INDOORS?

Cook on a griddle for 3-4 mins until charred.

Recipe from Good Food magazine, July 2006

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A star rating of 4.8 out of 5.4 ratings

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